Pickled Vegetable Lettuce Cups - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1/4 cup apple cider vinegar
- 2 tablespoons white wine vinegar
- 1 tablespoon kosher salt, plus more
- 1/2 fennel bulb, thinly sliced
- 1 small shallot, thinly sliced
- 1 baby beet, trimmed, scrubbed, very thinly sliced
- 2 radishes, trimmed, thinly sliced
- 1/3 cup buttermilk
- 1/3 cup whole-milk plain yogurt
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- 4 heads of Little Gem lettuce, leaves separated, or 1 head of romaine, leaves separated, cut in half crosswise
- 1/2 cup cilantro leaves with tender stems
- 1/4 cup torn mint leaves
Instructions
- Combine apple cider vinegar, white wine vinegar, 1 Tbsp. kosher salt, and 1/2 cup water in a large bowl. Add fennel, shallot, beet, and radishes and let sit 10 minutes, then drain.
- Whisk buttermilk, yogurt, and lemon juice in a small bowl; season dressing with salt and pepper.
- Spoon some dressing onto lettuce leaves and top each with some drained pickled vegetables, cilantro, and mint. Serve with any remaining dressing alongside.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Apple Cider Vinegar.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/2...
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